RT Book, Section
T1 Plant antioxidants in food emulsions
A1 García Pérez, Pascual
A1 Lozano Milo, Eva
A1 Gallego Veigas, Pedro Pablo
A1 Tojo Suárez, Maria Concepcion
A1 Losada Barreiro, Sonia
A1 Bravo Díaz, Carlos Daniel
A2 IntechOpen
K1 2417.19 Fisiología vegetal
K1 3309.03 Antioxidantes en los alimentos
AB Addition of free radical scavenging antioxidants (AOs) is one of practical strategies controlling the oxidative stability in food emulsions. Attention has been directed toward AOs derived from natural plant extracts with the capacity to improve health and well-being due to lack of consumers’ trust toward synthetic antioxidant in food. Nevertheless, antioxidant efficiency varies widely from one compound to another and the most abundant AOs in our diet are not necessarily those that have the best availability profile at the reaction place with free radicals. In this book chapter, we will provide a state-of-the-art summary of the uses of plant AOs in colloidal systems, ranging from their main structural features to their benefits for the human health and their antioxidant role in controlling the oxidative stress and, particularly, the oxidation of lipid-based food emulsions.
SN 9781789857818
YR 2019
FD 2019-03-20
LK http://hdl.handle.net/11093/4185
UL http://hdl.handle.net/11093/4185
LA eng
NO En Jafar M. Milani (Ed.) Some new aspects of colloidal systems in foods (11-29)
NO Xunta de Galicia | Ref. ED431D-2017/18
DS Investigo
RD 25-abr-2025